Chicken Thighs in Creamy Prune Sauce

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Thighs in Creamy Prune Sauce

Ingredients

Chicken Thighs - 2 lbs
Prunes - 3.5 oz
Walnuts - 4.6 oz
Cream 22% - 1½ cups
Butter - 2 tablespoons
Thyme - to taste
Oregano - a pinch
Ground Black Pepper - to taste
Wheat Flour - 2 tablespoons
Salt - to taste
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Soak the prunes.

Step 3

Wash and dry the chicken thighs, season with salt (you can marinate them), and if necessary, make cuts to give them a uniform, attractive shape. Heat the vegetable oil in a skillet and fry the meat for 7–10 minutes over medium heat.

Step 4

Place the chicken in a deep baking dish and top with the prunes.

Step 5

Chop the walnuts in a blender (or, wrapped in a clean towel, crush them with a rolling pin) and toast them in the heated butter for 3–4 minutes (a strong aroma of roasted nuts should develop).

Step 6

Warm the cream, add it to the walnuts, season with spices and salt, add the flour, and stir. Pour the sauce over the chicken, cover the dish with a lid (if you don't have one, wrap it with a sheet of foil) and bake for 30 minutes.